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Los Angeles, california

Los Angeles, california


Shrimp Street Corn Enchiladas

Shrimp Street Corn Enchiladas


Recipe by Mandi Hickman


4 - 5 servings

  • 1 lb. red Argentine shrimp, defrosted if frozen, cut in half
  • 1 (14 oz.) bag of Trader Joe’s frozen fire roasted peppers and onions
  • about 1/2 a (14 oz.) bag of Trader Joe’s frozen Mexican style street corn
  • 6 tortillas, get ones that hold up well, I suggest flour tortillas
  • 1 tsp cumin
  • 1 & 1/2 cup shredded pepper jack, or more/less to taste
  • 1 & 1/3 cup red enchilada sauce
  • salt and pepper
  • 2 tbsp olive oil, divided

Optional toppings:

  • sliced green onion, sliced avocado, sour cream


  1. Preheat the oven to 400° F and spray a rectangular baking dish with non-stick cooking spray and set aside.
  2. Pat dry your shrimp and season both sides with cumin, salt and pepper.
  3. Heat a large skillet over medium heat and add 1 tbsp oil and shrimp in a single layer.
  4. Let shrimp cook for about 2 minutes per side or until they’re cooked through. Set aside. Wipe skillet clean and add another tbsp olive oil to the skillet over medium heat.
  5. Add about 1/2 the bag of frozen style Mexican street corn to the skillet. Let the street corn cook for about 4-5 minutes or until almost melted, stirring around occasionally.
  6. Next add the fire roasted peppers and onions to the skillet. Cook for another 2-3 minutes or until the peppers and onions are softened and no longer frozen.
  7. Remove from heat.
  8. Evenly distribute the Mexican style corn, peppers/onions and shrimp in each tortilla one by one. I use a slotted spoon to get rid of some of the liquid, this helps the tortillas hold up better. You don’t want them to be too heavy.
  9. Roll up each stuffed tortilla place it in the prepared baking dish with the fold facing down.
  10. Pour enchilada sauce over everything then top with pepper jack.
  11. Bake for 18-20 minutes.
  12. Top with optional toppings and enjoy!

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